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Jessie, Registered Dietitian Nutritionist

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Steamed Brussels Sprouts with Orange Reduction

12/02/13 | Recipes

4

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With everything that’s been going on, Peter and I haven’t cooked much lately. Paging through countless cookbooks for a new recipe or digging out a frozen item from the bottom of our cavernous chest freezer (seriously, it’s like excavating a T-rex skull during a sandstorm in there) feels more like a chore than ever. We’ve fallen back on old favorites: shrimp scampi, chicken noodle soup, and stir fries. And plenty of takeout from our favorite place.

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Of course, one cannot stay in one’s culinary bubble for too long (and is there a more awkward way to write that sentence?

no

).

Kitchen stagnation is the enemy of food appreciation. With this fact in mind, I pushed myself to make a new recipe for my latest open hours at Strawberry Fields.

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This salad is based on a recipe I found in the latest issue of Nutrition Action Healthletter (which I recommend if you’re looking for interesting and unbiased nutrition news). Sauteed red onion and orange zest add gorgeous color to this simple Brussels sprouts salad. Try it as a light and healthy side dish.

Perhaps this salad will kick kitchen stagnation to the … garbage disposal.

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Steamed Brussels Sprouts with Orange Reduction

  Prep Time: 15 minutes

  Cook Time: 10 minutes

  Keywords: side salad vegan orange Brussels sprouts

Ingredients (4 servings)

  • 1 lb. Brussels sprouts, trimmed and thinly sliced
  • 1/2 cup orange juice
  • 1 1/2 tablespoons canola oil
  • 1 large red onion, peeled, quartered and thinly sliced
  • 1 1/2 teaspoons orange zest
  • Salt and pepper

Instructions

Steam Brussels sprouts until they are tender but still bright green, about 3 to 4 minutes; don’t overcook. In a small saucepan over medium-low heat, simmer orange juice until reduced to 2 tablespoons. Remove from heat and set aside.

Heat oil in medium saute pan over medium heat and saute onions until tender, about 2 to 3 minutes. Toss with Brussels sprouts, orange reduction, and orange zest. Add salt and pepper to taste. Serve warm or at room temperature.

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P.S.

sprouts

The samples never look as nice in the store as they do at home. Imagine offering a sample cup of this salad to a passing kid. You know how kids are more likely to tell you what they think about something’s appearance, even if it’s just “ewwwwwwww!”? Exactly.

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Comments | 9 comments

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Comments

  1. Dixya @ Food, Pleasure, and Health says

    December 2, 2013 at 9:27 am

    i have a bag of shredded Brussels in my fridge, i know what to do now.

    Reply
  2. Lucy says

    December 2, 2013 at 8:15 pm

    I’m not usually a fan of Brussels sprouts, but this looks absolutely delicious! Also, why does the ‘b’ in brussels have to be capitalized? Life is so full of mysteries 😉

    Reply
    • Jessie says

      December 3, 2013 at 3:35 pm

      According to my exhaustive (not very) Internet search, the name originates from when the sprouts were cultivated in Belgium. I can’t verify that story’s authenticity, however! 😛

      Reply
  3. Andrea@WellnessNotes says

    December 2, 2013 at 8:53 pm

    I love Brussels sprouts, and this sounds delicious! I once made a salad with raw thinly sliced Brussels sprouts that marinated for a while, and it was very good (should make it again!). But steaming them sounds delicious, too. I’ll have to try it.

    Reply
    • Jessie says

      December 3, 2013 at 3:35 pm

      Mmm, I want to try a salad like that 🙂

      Reply
  4. Monet says

    December 3, 2013 at 6:36 pm

    Gorgeous Jessie! I’m feeling you with food stagnation. We’ve had quesadillas three times in one week! This brussels dish looks lovely. I just bought a stalk at Whole Fodos so I’ll be making this soon!

    Reply
  5. Joanne says

    December 4, 2013 at 7:36 am

    The best way to push yourself out of kitchen stagnation is definitely to make something new! I’m loving that orange reduction. I could probably drink it. Or bathe in it. Or both.

    Sending hugs to you and Peter!!

    Reply
  6. The Candid RD says

    December 4, 2013 at 4:59 pm

    Sounds wonderful. I love Nutrition Action. I literally always cut out at least one of their recipes (they only have three in each issue but I always find at least one I love!). They are simple too, which is always a good thing.

    Reply
  7. Rika says

    December 9, 2013 at 11:00 am

    Steamed brussel sprouts and orange reduction… beautiful flavors! I had roasted brussel sprouts, and I like the idea of steaming brussel sprouts. A perfect side dish with anything else! Have a wonderful weekend! Have a lovely week!

    Reply

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